The true Indian version of this dish is cooked in a special clay pot,
often at temperatures over 800 degrees.
4 pounds Chicken, skinned and quartered
1 cup Yogurt, plain
1 teaspoon Lemon juice
1 teaspoon Vinegar
1 teaspoon Garlic, minced
1 teaspoon Ginger, fresh, peeled and minced
1 teaspoon Coriander
1/2 teaspoon Cumin
1/8 teaspoon Clove, ground
4 Tablespoons Olive oil
Mix all the ingredients (except the oil) in a large glass (or other
non-reactive) bowl. Toss well. Cover and place in the refrigerator for at
least 12 hours. Stir several times during this period. Pre-heat the oven
to 500. Place the chicken in a baking dish. Drizzle on the oil. Bake for
30-40 minutes. Serve with rice.
SEASONING WITH PORK
The rich, full flavor of pork can add character to soups, beans, stews,
-HAM HOCK: The lower tip of a smoked ham. It includes bone, skin, and
meat. Use whole in cooking beans, green beans, or soups. After cooking,
remove the meat and return the diced pieces to the dish. The large bone of
a cooked ham can be substituted.
-JOWL BACON: Usually only available in the South. Jowl is cured and
smoked cheeks of pork. High in fat, but with a little lean, they are good
when a smoky pork flavor is desired.
-SALT PORK: Salt-cured, un-smoked pork fat. It is often used in recipes
from New England. Not to be confused with "Fatback" which is un-salted
pork fat used to make lard.
-BACON or HAM: An acceptable, but more expensive substitute for hocks